They are called “wrap” and are sheets of pasta similar to a flatbread, a Mexican tortilla or a pitta, but generally much thinner, which are used to make rolls with vegetables, chicken, cheese or sausages, a little like tacos. They have also become very fashionable in Italy, and can also be found packaged in supermarkets. The drawback? Often they are caloric, and a wrap can contain nearly the same calories as a pound of bread, or have palm or sunflower oil in the ingredients. Here, taken from Bulkpowders, I found a recipe that allows us to make gluten-free, low-carb and low-calorie wraps, which we can use instead of wraps, with various fillings. Ideal especially for those on a diet!

LOW-CARB, PROTEIC AND HYPOCALORIC WRAP
With an electric mixer or thanks to a mixer, blend together 100 ml of egg whites, 30 ml of sugar-free almond milk, soy or rice (or cow’s milk), a teaspoon (5 g) of rice flour, a spoonful of psyllium cuticle  (you can also try it with a spoonful of chia seeds previously crushed with a mortar), spices and aromatic herbs to taste. Let the batter rest for a minute or two.
Cook the mixture as if it were a crepe, spreading it on a previously oiled non-stick pan. Cook for 30 seconds and flip the wrap, then let it cool on a plate. The recipe is for about two medium-sized wraps.